Grilled Zucchini with Basil Balsamic Vinaigrette
Tangy and smoky flavors combine in this grilled zucchini, the perfect summer side.
Notes: Cook zucchini on grill beside the lamb.
How to Make It
Step 1
1
In a small bowl, mix chopped basil, vinegar, mustard, honey, and garlic. Whisking, blend in oil.
Step 2
2
Thread zucchini on thin skewers so rounds lie flat and pieces touch. Brush generously with basil vinaigrette.
Step 3
3
Place zucchini on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Close lid on gas grill. Cook until brown on each side, 5 to 7 minutes total; turn once.
Step 4
4
Push zucchini from skewers onto a platter. Drizzle with remaining vinaigrette. Garnish with basil sprigs. Add salt and pepper to taste.
Ingredients
1/4 cup chopped fresh basil leaves
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon honey or maple syrup
2 cloves garlic, minced or pressed
1/3 cup extra-virgin olive oil
8 yellow or green zucchini (3 lb. total), rinsed, ends trimmed, and cut into 1/2-inch-thick rounds
Basil sprigs
Salt and pepper
Directions
Step 1
1
In a small bowl, mix chopped basil, vinegar, mustard, honey, and garlic. Whisking, blend in oil.
Step 2
2
Thread zucchini on thin skewers so rounds lie flat and pieces touch. Brush generously with basil vinaigrette.
Step 3
3
Place zucchini on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Close lid on gas grill. Cook until brown on each side, 5 to 7 minutes total; turn once.
Step 4
4
Push zucchini from skewers onto a platter. Drizzle with remaining vinaigrette. Garnish with basil sprigs. Add salt and pepper to taste.
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